Ive nevered seasoned a cast iron pan before and needed some help. When it says to rub a light coat of oil on it do I only do the inside? Does the outside need seasoned too for protection?
Thanks for the help.

Seasoning a cast iron skillet is more for creating a non stick surface for cooking. If your skillet is cast iron, rubbing a light coat on the outside can help protect it from rusting in storage. I store my cast iron skillets in the kitchen cabinet at home, so I never really thought it was necessary to add oil to the outside for rust prevention.

If it's this pan it's aluminum and will not rust. So seasoning occurs during use and is not as critical as with cast iron, that is more porous and will rust. Season the inside as described for a bit more non-stick surface. Leave the outside alone.

butthead

Thanks for the help.

Agree with the comments above that the oil is for making the inside of the cast iron pan non-stick. If you have any other kind of pan, specifically aluminum, seasoning is not necessary.

The reason cast iron needs to be seasoned is that the metal itself is quite porous and food will stick to it. I've done a fair amount of cooking in a cast iron dutch oven so if you need more information, let me know.

I appreciate the help. It is hard anodized aluminum. I'll try the inside and see what happens.

I season mine with cooking oil with which I cover bottom of pan. Add about 1/8 inch or so. Then bring to boil and cook for 5 minutes at low heat. Never a problem in BW. with this method. Never wash with soap and water in field use. I boil the pan with water only, after each trip to lift out any residue. Then season before you go.